How to pickle small squash. Pickled squash is a delicious recipe for preparing squash for the winter. Squash marinated for the winter in a bucket

In garden beds you can often find cute flattened and ribbed plates under large leaves. These are squash. They are used for decoration, but they also have little popularity in our kitchen, and this is far from deserved. This vegetable came to Europe from America when it was discovered by Columbus, and translated from French squash means “pie.”

Did you know? One cup of squash contains 38 calories, 43% of the daily value of vitamin C, 13% of folic acid, 5 g of fiber, and significant amounts of vitamin B6, magnesium, potassium and vitamin A.

Squashes are “relatives” of zucchini, pumpkin, melon, and cucumbers, and you can cook many dishes from them different ways: stew, bake, grill, can, pickle, etc. Small fruits are not stored fresh for long, but ripe fruits can be stored for a long time at a temperature of about 0 ° C.

Among the variety of ways that can be made from squash, in particular, and prepared for the winter, there is a method that allows you to preserve the maximum of useful substances. This is drying squash. You can dry squash at the dacha and even in the apartment. Electric drying will also come in handy, as it will make this process quick and not so labor-intensive.

Where to dry:

in the sun;
in the oven;
in an electric dryer.

This procedure is similar to drying zucchini. We select the fruits, wash them, cut off the sides and the stalk. Cut into rings of medium thickness - up to 2-3 cm. Both young and medium-sized fruits are suitable for drying. You can also dry ripe fruits, but such squash will contain hard seeds, and they must be removed.

Did you know? “Puppies” is the name for young squash fruits.

Place the squash rings in one layer on parchment, a baking sheet or an electric drying container. If you decide to dry the squash in the sun, then you need to ensure that the “chips” dry evenly by turning them over. In the oven the process itself will take 6-8 hours. Dry at 50°C and with the oven door open. The process will take approximately the same amount of time when using electric drying.

The resulting chips should be stored in fabric bags that have previously been washed in a saline solution. This will prevent moths and other bugs from appearing.

If you decide to try preparing squash for the winter, but don’t want to bother with jars, cooking and seaming, try freezing the squash. Frozen squash can be stored for up to 10 months.

Minimal processing will save you not only time and nerves, but will also ensure the maximum content of nutrients in the squash. Small fruits are suitable for freezing. We wash them thoroughly, cut off the edges by 1-2 cm. You can freeze whole fruits or cut them into rings. Before freezing, vegetables are blanched for about 4-6 minutes.

After which the blanched squash is dipped into water with ice. This contrasting technique will allow the pulp not to disintegrate. Before putting the squash into bags to freeze, dry them on a towel or paper. You can freeze squash by laying it out on a board or tray in one layer if we are freezing whole ones, or by using zip bags for squash cut into rings. Frozen squash can be stored for up to 10 months, that is, there will definitely be enough until the next harvest.

Surely you have pickled something at least once in your life, well, for example, cucumbers, then you can easily pickle squash too. The whole point of the process is to prepare the brine and the squash themselves. You can salt the squash themselves or add more vegetables to them, which will pleasantly diversify the taste of the pickles. Salted squash for the winter can be made both in barrels and in jars; the latter fact will greatly please those who would like to make salted squash in their apartment.

For pickling, we select young, medium-sized and immature fruits. Wash them thoroughly and cut off the edges. Use a toothpick to pierce the fruits in several places. Next we put it in jars. When salting squash, you can add, in addition to the basic bay leaf, a couple of black peppercorns, garlic, also currant leaves, cherries, celery, horseradish (both roots and leaves), dill, parsley. For a more pronounced sourness, you can add a little citric acid to the jars.

Small cucumbers, tomatoes and sweet peppers will look great in jars with squash. Decide for yourself, and let your imagination be inexhaustible. Place the squash in rows in jars or other containers, pressing them tightly together. We shift the fruits with herbs and add spices. Next, fill everything with brine. Prepare the brine at the rate of 2 tbsp per 1 liter of water. spoons of salt, 1 teaspoon of citric acid. Some people add table vinegar instead of citric acid.

We boil the brine, let it cool and only then pour it over the squash. If you decide to salt in a large container (an enamel pan will do), then before pouring the brine over the vegetables, cover them with pressure (you need to take something heavy: dumbbells, weights, even a bucket of water will do) and then pour in the brine.

If you pickle squash in jars, then you need to add new brine every day. In this case, vegetables should always be covered with brine on top. In about a week you will receive pickled squash, ready to eat. Now you can cover the jars with a lid and place them in a cool place.

Recipes for pickled squash

When the question arises of how to diversify squash dishes for the winter, among the options for preparing squash, the most popular method is pickling. You can marinate the squash exclusively by yourself, without adding other ingredients, or you can experiment and add different vegetables, and we’ll get an assortment or different spices to highlight the taste.

Well, the taste of pickled squash for the winter depends on the marinade itself. For the marinade there is a required basic set of ingredients – salt, sugar. You can add vinegar to taste and desire. As for spices, in addition to the standard parsley, dill, celery, horseradish, onion, garlic, pepper, you can add mustard seeds, cloves, cinnamon, mint, tarragon, etc.

Having pickled squash, you will never be disappointed, and will be happy to open the next jar.

In order to marinate squash, we will need the following ingredients per liter jar:

whole squash – 500 g;
marinade – 400 g;
horseradish leaves – 2 g;
dill – 50 g;
celery and parsley leaves – 4 g;
chilli red hot pepper – 1 piece;
Bay leaf- 1 PC.;
garlic – 1 clove.

1 liter of water;
3 tbsp. l. salt;
2 tbsp. l. Sahara;
1 tsp. vinegar.

Wash small squash, trim, dry and blanch in boiling water for 5 minutes. Then take it out and put it in cold water with ice. By the way, you can also make marinated squash in pieces if you have large enough fruits.

Preparing the marinade:

Boil 1 liter of water, add salt, sugar, pepper. Possible spices in the jar are cinnamon, cloves, allspice and black hot pepper, garlic, horseradish, herbs or parsley roots, celery. Pour in vinegar and remove from heat. Prepare the greens: wash and chop. Don't forget about spices. Place spices and herbs on the bottom of washed, sterilized jars. We lay the squash tightly. Pour in hot marinade, cover with lids and sterilize. Then we roll it up and leave it to cool.

Important! Try to cool the pickled squash as quickly as possible, since when they cool for a long time, they lose their taste and the flesh becomes flabby and soft.

Store pickled squash at room temperature. You can eat it after two months. But remember, the longer the squash is infused in jars, the tastier it is.

When marinating squash, you can experiment by preparing a vegetable platter with a variety of vegetables from your garden. Assorted carrots can be added to the squashes, bell pepper, cucumbers, zucchini, onions, cherry tomatoes, cauliflower, broccoli. Among the spices you can add to the jar are garlic, horseradish root, celery, parsley, dill, parsley, bay leaf, peppercorns, and cloves.

For the marinade, take water, salt, sugar and vinegar. Here are the proportions for a liter jar: ½ squash, 1 onion, 4 cloves of garlic, ½ carrot, 1 large thick-walled Bell pepper, 5-7 small cucumbers, 5-7 cherry tomatoes, 1 young zucchini, 10 black peppercorns, 2 bay leaves, 3 clove buds, 2 tbsp. l. salt, 4 tbsp. l. sugar, ½ cup 5% vinegar

We wash all the vegetables, cut them the way we like: some into slices, some into circles, some into strips. Place herbs, spices, salt, and sugar at the bottom of the jar. Then come all the vegetables. They can be laid out in layers or mixed together. Pour boiling water over everything and set to sterilize. Close the lid and leave to cool.

In order to marinate squash with mint, you need to prepare everything, as for pickled squash. But add a couple of sprigs of mint to the greens mixture. Mint will add a special pleasant flavor to pickled squash.

Did you know? Squash seeds contain a lot of lecithin (430 mg), the same as in chicken eggs.

For pickling, you can take small young fruits or cut large ones. Let's take whole fruits for pickling - they look more aesthetically pleasing on the plate. Wash well, trim around the edges and blanch for 5-8 minutes. Remove from boiling water and place on a paper towel. Place tightly in sterilized jars, placing herbs, spices, and mint on the bottom. All the herbs and spices that you usually use for seaming and marinating are suitable. Fill the jars with marinade, which has been boiled and cooled to 80 °C.

For the marinade, take 1 liter of water, 10 g of salt and 1/2 tsp. acetic acid 70%. Then cover with nylon lids and send to a dry, dark place. After 2-3 weeks, the squash can be eaten.

Recipes for canned squash

Among possible options preparations for canning squash for the winter is very popular.

In order to properly and efficiently roll up squash for the winter, there are several rules that must be followed:

wash each fruit thoroughly;
There is no need to peel the squash;
dry the fruits on a towel or paper napkin after washing;
cut off both sides of each fruit;
Blanch the squash for 5-7 minutes before placing in jars and then place in ice water;
then blot again with a paper towel or cloth.

An excellent snack and nutritious decoration for your table - all these are canned squash. We prepare the squash, put spices and garlic on the bottom of the jar, you can add herbs if desired (for example, horseradish will add spiciness). Place the squash in sterilized jars. Add sugar, salt, vinegar and boiling water. Roll it up, turn it over, let it cool and put it on the shelf. The quantity of squash per liter jar is approximately 800 g.

For the marinade (per 1 liter of water):

sugar – 1 tbsp. spoon;
salt – 1 tbsp. spoon with a heap;
dried star anise – 2 colors;
white pepper – 10 peas;
caraway seeds – 0.5 tsp;
bay leaf – 3-4 pcs.;
garlic – 3-4 cloves;
vinegar 70% - 1.5 tbsp. l.

When canning these vegetables, pay attention to the filling and spices you add to the jars. Determine the proportion of squash and zucchini per jar yourself: you can put everything in the jar in equal parts, you can give preference to something.

For a liter jar

4 tbsp. l. 5% vinegar;
1 onion;
1 clove of garlic;
3 pcs. black peppercorns and clove inflorescences;
1 bay leaf;
fresh herbs (dill, tarragon, basil, horseradish, parsley and celery).

For filling: for 1 liter of water – 2 tablespoons of salt, 1 tablespoon of sugar.

Pour vinegar into the bottom of the jar, add spices and herbs. We tightly place the squash and zucchini, which we have previously prepared and blanched. Fill with filling and sterilize for about 5 minutes. Remove, roll up and set, upside down, to cool.

Canned squash and cucumbers

This type of squash preservation is similar to all others, only the main ingredients here are squash and cucumbers. You can use the previous recipe or preserve this assortment the same way you preserve cucumbers. For rolling, it is better to select fruits that are medium in size and ripeness, then they will be crispy and dense. Remember that we blanch the squash.

Among other things, squash produces excellent caviar with mushroom notes.

The basic set of ingredients for its preparation is as follows:

squash – 3 kg;
onions – 1 kg;
carrots – 1 kg;
tomatoes – 2 kg;
vegetable oil – 250 ml;
salt – 2 tbsp. l.;
sugar – 4 tbsp. l.;
table/apple vinegar – 2 tbsp. l.;
celery root;
garlic;
parsley root;
parsley, greens.

Additionally, add tomato paste (if there are not enough tomatoes) in the caviar for rich color and taste.

Caviar from squash is prepared in the same way as squash or eggplant. Both young fruits and fairly mature ones are suitable for caviar. If we take young squash, then it will be enough to wash them and cut them on both sides. If you have mature fruits or have scales on the peel, then such squash must be cleaned and the seeds inside removed if they are large.

Cut the squash into cubes and put it in a saucepan or cauldron to simmer, after adding vegetable oil. Keep on fire for about one hour until the juice disappears. Meanwhile, chop the carrots, onions, celery root and tomatoes. You can either cut into strips or cubes or grate the carrots. Then we add onions and carrots to the squash. Simmer over medium heat, stirring occasionally. This procedure takes about 10-15 minutes.

Then add tomatoes to the container with stewed vegetables and keep on fire for 10-15 minutes. Next, we remove the vegetables from the heat and puree the mixture with a blender or use a food processor. Add salt, sugar and vinegar to the puree and cook over low heat for 30 minutes. Don't forget to stir. After preparing the caviar, put it in jars that have been previously washed and sterilized, roll it up and set it to cool.

Squash salad recipes

Among the variety of possible preparations, you can also make a squash salad for the winter. In winter, when there is an acute shortage of vitamins, bright and tasty squash salads will not only save you time, but will also give you warm memories of summer. Preparing salads with squash is not difficult. You can add all the vegetables you like to them, and the slightly mushroom aftertaste from the squash will add zest to any variations. A salad with peppers and tomatoes looks especially beautiful in jars, and assorted vegetables look like colorful fireworks. Here are some proven squash recipes.

And remember, when preparing salads, we sterilize the jars: you can simply pour boiling water over them or soak the salad jars for 10 to 15 minutes (depending on the size of the jar) in boiling water.

To fill 1 liter of water you need to take:

50 g of 9% vinegar (less or more according to your taste);
3 g citric acid;
50 g sugar;
5 g salt.

We will put spices and herbs in all salad jars: bay leaf, black and allspice peppers, cloves, cinnamon, garlic, cherry and currant leaves, horseradish, both leaves and roots, celery, parsley, dill, but without umbrellas.

You can please your guests and loved ones with an unusual salad with squash, peppers and tomatoes. To prepare this salad we will need: 2 kg of squash, 1 kg of sweet pepper, 1 kg of tomatoes, 50 g of garlic, spices, herbs, 9% vinegar.

Wash everything and dry it on a towel. Cut the squash and pepper into cubes or strips, you can grate them for Korean carrots. We cut the tomatoes into rings or you can take small cherry tomatoes and roll them whole in the salad. Pass the garlic through a press. Mix everything and let stand for 1-2.5 hours. Or we don’t mix it and then we’ll put our vegetables in layers in a jar. Then add salt and sprinkle a little sunflower oil. Place spices in sterilized jars, followed by vegetables.

Add 1 tsp of vinegar to each jar. vinegar, pour hot brine over the salad. We set to sterilize: 0.5-liter - 25 minutes, 1-liter - 30 minutes. Roll it up, let it cool and put it on a shelf in a dark, cool place.

Squash salad with garlic and dill

This salad is an ideal appetizer and an alternative to rolled zucchini or cucumbers. To prepare we will need: 1kg squash, 0.5 heads of garlic, 25 g salt, 25 g sugar, 25 g vegetable oil, 25 g 9% vinegar, 1/2 bunch of dill and parsley.

Wash and clean the squash. Cut them into cubes. Wash the parsley and dill and chop finely. Cut the garlic into thin slices or pass through a press. Add herbs and garlic to the squash and stir. Add salt, sugar, vegetable oil, vinegar there. Stir and let stand for 2.5 hours. Place tightly into sterilized jars and leave for 15 minutes (if we are cooking in half-liter jars) to sterilize.

Roll up and leave to cool.

For the assorted salad, select the smallest fruits so that they fit in the jar. This nuance will add aesthetics to your roll-up even on a shelf. You can put whole vegetables in jars or cut everything up. We take the necessary vegetables, i.e. all those that you love, plus squash, herbs and spices.

Ingredients for a liter jar:½ squash, 1 onion, 4 cloves of garlic, ½ carrot, 1 large thick-walled sweet pepper, 5-7 small cucumbers, 5-7 cherry tomatoes, 1 young zucchini, black peppercorns, 1 bitter capsicum, 2 bay leaves, 3 clove bud, dill, parsley, cilantro, celery, 2 tbsp. l. salt, 4 tbsp. l. sugar, 5 tbsp. l. vegetable oil, ½ cup 5% vinegar.

We cut squash into slices, carrots into rings, zucchini into cubes, peppers and onions can be half rings or rings. You can also grate squash and carrots using a Korean carrot grater. Pass the garlic through a press, finely chop the greens. Mix all the vegetables, add spices, herbs, salt, pepper, sugar, oil, vinegar.

You can leave it to stand for a couple of hours, or you can immediately put it into jars. Place tightly into jars and sterilize for 20 minutes from the moment of boiling. If you wish, you can add broccoli or cauliflower to this salad.

There is another unusual way to prepare squash for the winter – This is making compote. Compote can be cooked during the vegetable season, or it can be boiled and rolled up for the winter to enjoy a healthy drink and surprise your household and guests.

Important! Select only small squash for compote, with clean skin without stains. The skin of the fruit should have an even light green color.

To prepare the compote, you need to take 1 kg of squash, 1 kg of cherry plum, sugar and cloves (you can add your favorite spices - cinnamon, vanilla, star anise), this will diversify the taste of the compote and give it unique aromatic shades.

Before you start preparing, sterilize the jars and lids. Now you can wash the cherry plum and squash, trim the stalk and tail of the squash. After washing, dry the cherry plum and squash a little, then put it in jars. First, take the squash and place it at the bottom of the jar. Place cherry plum on top. There are no special comments on the proportions, we just fill the jar to the middle with squash, and top it with two-thirds of the cherry plum. We also add spices.

We fill it all with two glasses of sugar and pour boiling water over it. There are options when the contents of the jar are filled with syrup, which is also appropriate. Fill the jar up to the lid. Next, we place the jars for sterilization for approximately 20 minutes. Then we roll up the jars, turn them over, put them in a warm place, and wrap them up. When they have cooled, we take them to the cellar or put them in a dark, cool place.

Perhaps many will be surprised by the fact that you can even make jam from squash for the winter, although you can enjoy it all year round. It looks good in the form of confiture or jam. To make jam, take squash and sugar in a 1:1 ratio.

But before that, we prepare the vegetables themselves:

cut the squash;
remove the peel and seeds;
cut the squash into cubes. You can use a special cutting machine or a combine. The cubes should be large;
soak in cold water for up to 5 hours;
drain the liquid using a colander;
pass the soaked squash through a meat grinder. Blender will also cope with this task.

We're done preparing the squash. Now we cook the syrup: we take sugar and water in a ratio of 1:1/2, i.e., pour 1 kg of sugar with half a liter of water. Bring to a boil, pour in the squash mixture and cook, stirring until tender. That's another 40 minutes. You can check the readiness of the jam by dropping it on a saucer: if it doesn’t spread, it means it’s ready.

Important! It is necessary to remove the foam on top of the jam, as it can negatively affect its taste.

Place the jam into the prepared jars and, after cooling, place in the refrigerator.

If you want to add citrus notes to squash jam, you can add the juice of one orange to the boiling mass and boil everything together for about 15 minutes. And if you add lemon pulp, you will not only make the taste of the jam more expressive, but also extend its shelf life.

– not only beautiful, but also very delicious vegetable . It is very healthy and is essentially a versatile vegetable that can be prepared in a variety of ways. Patisson fits perfectly into the everyday menu and looks good on festive table. Include it in your diet and enjoy a delicious variety of dishes every day.

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Patisson is a vegetable from the pumpkin family, characterized by a pleasant sweetish taste. It contains a lot of dietary fiber and potassium, as well as organic acids. Due to the fact that squash contains only 18 kcal per 100 g, they are an excellent dietary product nutrition. In addition, this vegetable is different interesting feature: without having a pronounced taste and smell, it is able to absorb the aromas of spices and herbs like a sponge. This makes it a suitable candidate for vegetable pickles stored for the winter.

How to select and prepare squash for pickling

Small-sized squash are best suited for winter vegetable marinades. They don’t have to be cut into pieces, which saves the housewife’s time, and in a glass jar they look more impressive than pieces of large vegetables.

Squash no larger than 3–4 cm in diameter are perfect for pickling.

Before cooking, it is necessary to cut off parts of the stalks of the squash and pierce them through with a toothpick. This will allow the marinade to better saturate the pulp of the vegetables.

It is better to prepare vegetables and spices for the marinade in advance, this will save time spent in the kitchen

If you are going to use store-bought squash for pickling, and not grown in your own garden, then you can keep them in cold water for two hours. This will reduce the amount of nitrates in vegetables.

Do not skimp on water for soaking the squash before marinating: the vegetables should be completely covered with it

Recipes for pickled squash

The presented recipes do not require large financial expenditures and are suitable even for novice housewives. Store pickled squash in a cool place away from direct sunlight. The maximum shelf life is 1 year.

Squash, marinated without sterilization

With this method of preservation, vegetables retain their appetizing crispness and delicate aroma.

For one two-liter jar you need to take:

1.8 kg squash;
1 liter of water;
1 tbsp. l. Sahara;
1 tbsp. l. salt;
2 star anise inflorescences;
15 white peppercorns;
o.5 tsp. caraway;
5 bay leaves;
5 cloves of garlic;
2 tbsp. l. 70% vinegar.

A little advice about sterilizing jars: use this microwave. This technique will significantly save your time. It is enough to process each jar for about two minutes at maximum power, after adding two tablespoons of water to it.

So, you need to do the following:

Place the prepared squash tightly in a sterilized jar and pour boiling water over it. Let the vegetables sit for ten minutes.
To marinate squash, it is better to use clean artesian water.
Then drain the water into a saucepan, boil it and pour it back into the jar with the squash.
IN ORDER TO Drain hot water from a jar it is very convenient to use a special cover with holes
Once again, soak the vegetables in boiling water for ten minutes, and then drain the water back into the pan. Add salt, sugar and all the spices specified in the recipe. Bring to a boil and pour the marinade into a jar of blanched squash.
The marinade for vegetables should be brought to a boil over low heat.
Now add table vinegar directly to the jar.
Do not exceed the amount of vinegar specified in the recipe
Meanwhile, sterilize the lids in a saucepan of boiling water.
To sterilize the lids, just boil them in water for five minutes.
Carefully place the lid on the jar and screw it tightly. Ready!
One such two-liter jar of pickled squash is enough for a big holiday feast

After twisting, the jars with squash need to be cooled and put in the cold. A cellar, a refrigerator, and a cool place under the window will do.

You can serve squash with any dish as an appetizer.

Marinated squash with cherry and currant leaves

Unusual, but very delicious recipe canned squash. The leaves for the marinade must be fresh.

A few hours before preparing the marinade for squash, soak currant and cherry leaves in warm water.

What you will need for one liter jar:

0.5 kg squash;
0.5 l of water;
3 cloves of garlic;
2 sprigs of tarragon;
2 dill umbrellas;
a small bunch of dill;
4 bay leaves;
4 peas of allspice;
2 clove buds;
five pieces each of currant and cherry leaves;
1 tsp. 70% vinegar;
1 tsp. salt;
1 tsp. Sahara.

Recipe:

Place herbs and spices in sterilized glass jars.
All greens for pickled squash must be washed in hot water.
Boil water and add sugar and salt to it.
When preparing the marinade, strictly follow the specified amounts of sugar and salt.
Place squash in jars and pour boiling marinade over them.
Place squash with jars tightly, with a minimum of voids
Add vinegar to each jar.
Pour vinegar into a jar directly on top of the marinade and squash
Now close the jars with squash with sterilized lids and let cool slightly. Then put it in a cool place for two weeks.
The marinade with dill, cherry and currant leaves turns out transparent, and the squash is crispy

Spicy squash marinated with horseradish

A wonderful recipe for pickled vegetables that everyone without exception likes. The result is spicy and tangy squash that will decorate any table.

Despite the sterilization of jars of squash, the vegetables in this recipe turn out crispy

Ingredients for preparing pickled squash with subsequent sterilization (for one liter jar):

0.5 kg of small squash;
6 cloves of young garlic;
4 dill umbrellas;
a small bunch of fresh dill;
5 parsley inflorescences;
50 g horseradish root;
3 bay leaves;
5 g hot red pepper;
3 peas of allspice;
1 tsp. Sahara;
1 tsp. salt;
1 tsp. 70% vinegar.

Step-by-step recipe for preparing spicy squash marinated with horseradish:

Prepare glass jars. Sterilize them in any way convenient for you (in the microwave, over steam or in the oven).
Place sterilized jars upside down on a clean towel
Boil water in a saucepan and place the prepared (washed and peeled) squash into it. Blanch the vegetables for at least three and no more than five minutes.
A culinary technique such as blanching allows you to sterilize ptaissons without making them overly soft
Then quickly remove the squash from the boiling water using a slotted spoon and transfer to a bowl of ice water.
Quick temperature changes ensure the squash stays crispy
Peel the garlic.
For the marinade, use young garlic without dark spots or signs of rotting.
Cut it into thin slices.
Cutting the garlic into thin slices adds spice and pungency to the marinade.
Place torn horseradish leaves, dill umbrellas and parsley on the bottom of glass jars. Add garlic slices, bay leaves and allspice.
After placing the herbs in the sterilized jars, crush them a little with a masher to release more flavor.
Cut the red hot pepper with a sharp knife and place it in the jars.
If possible, choose fresh pepper; dried does not give the desired concentration of aroma.

Squash is a type of pumpkin. They are prepared in pieces or whole. Almost every housewife has two or three recipes for pickling or pickling this vegetable. After all, it’s not a shame to serve it on the table, and if you eat it, you won’t mind. Therefore, today we’ll talk about how to prepare marinated squash for the winter.

Types of squash preparation

There are several types of preparing vegetables for the winter:

salting;
pickling without sterilization;
marinating with sterilization.

As a rule, it is based on classic recipe, and something of its own is added to it. Therefore, there are a lot of recipes for both pickling and marinating.

Let's start by telling you how to pickle squash for the winter.

Classic pickling recipe

For two kilograms of squash we take 100 grams of dill, 40 grams of celery, three leaves of horseradish and 5 large cloves of garlic. For the brine, prepare a liter of water and 60 grams of salt.

Greens and vegetables will be stacked in layers. We divide all the greens into three parts. Place a third of the greens at the bottom of the jar. Next come the squash. They need to be stacked up to half the jar.. Again 1/3 green. And again vegetables to the top. Lay out the remaining greens. Dilute the salt in water according to the recipe and fill the jar.

Salted squash should be left in a dark place at room temperature for ten days. During this time, the amount of brine will decrease slightly. The squash will absorb some liquid, and will evaporate a little. Therefore, a little more brine is prepared and added to the jar. After this, we hide the finished preparations in the cellar or refrigerator.

Fast and tasty

This pickling recipe has a slightly larger number of ingredients. As in the previous recipe, everything is taken based on two kilos of squash. Prepare for pickling

garlic (one head),
horseradish (three large leaves),
currants (six leaves),
onion (one bunch),
dill and black pepper.

Prepare the marinade - three tablespoons of salt per one and a half liters of water. Jars must be sterilized before salting.

Wash the vegetables and cut them into rings. Throw garlic (three or four cloves), currants (two leaves), horseradish (half a leaf), dill (several sprigs) into the jar. Then we place the chopped squash up to the edge of the jar. Boil water and add salt to it. Pour hot brine over the pickles. Cover with a lid. But not tightly. For three days, the workpieces should stand in a dark and cool place. Then we drain the brine, boil it again and pour it back into the jar. And now we roll up the lids. Place bottom up and store in that position.

Salty in Minsk

Since many people make pickles in three-liter jars, the recipe is given for one three-liter jar. You will need:

squash (one and a half kilograms),
garlic (4 cloves),
red hot pepper (one piece),
dill (90 grams),
celery (30 grams),
horseradish (20 grams).
Per liter of brine - 60 grams of salt.

For salting you need to take unripe, greenish-white or greenish-yellow squash. Their diameter should not exceed five centimeters. Before placing in a jar, wash the vegetables and cut off the stems. Finely chop the greens. Prepare a brine from cold water

First, put a third of the spices into the jar. And then layered with squash and the remaining spices. Pour in brine and cover with a lid. For fermentation to begin in the jar, You need to withstand salting for 10 days at room temperature. If necessary, add more brine. Place in a cool place.

Salty salads

For the winter, you can prepare not only salted or pickled squash. And salads from these vegetables. So, For two kilograms of squash we take one kilogram bell peppers and tomatoes (tomato).

You will also need:

garlic cloves 50 grams,
allspice and black pepper (five peas each),
Bay leaf,
cloves, cinnamon,
currant and cherry leaves.

Preparing the salad begins with boiling water at the rate of one liter of water per two kilos of squash. We chop all three types of vegetables, washed and without stalks. Smaller pieces of squash and pepper, slices of tomatoes.

Into boiling water add 35 grams of salt and 50 grams of sugar per liter, citric acid on the tip of a teaspoon.

We sterilize the jars. Place seasoning, herbs, and spices on the bottom. Then tomatoes for 1/3 of the jar. Crush the garlic and mix with the squash and pepper. Fill the jar to the top with this mixture.

Lightly salted squash

All ingredients in this recipe are based on one half-liter jar. Prepare leaves of horseradish, celery, mint, currants and bay leaf. In addition, for a half-liter jar you need three peppercorns and a clove of garlic. The brine is prepared per liter of water. One tablespoon each of salt and vinegar, two tablespoons of sugar.

Now we put all the spices and herbs into the jar without salt, sugar and vinegar. We also put well-washed squash there. We cut large fruits. Then fill the jar with boiling water three times and drain the water. And only after that add marinade. This is how we prepare it. Add salt and sugar according to the recipe to a liter of water and wait until it boils. Then pour it into a jar. Add vinegar and roll up with prepared sterile lids.

Recipe for pickled squash without sterilization

What you need to marinate squash without sterilization:

dill greens (finely chopped three tablespoons),
dill umbrellas (three pieces),
parsley (several sprigs),
chili pepper (hot, one pod),
bay leaf (three pieces),
peeled garlic (two or three cloves),
a piece of peeled horseradish root or one leaf,
tarragon (tarragon) one sprig optional.

For the marinade you will need salt (50 grams), four tablespoons of vinegar 9%. This is all for one three-liter jar.

The process of pickling these vegetables for the winter begins with preparing jars. They need to be washed and sterilized. Well, at least pour boiling water over it. Place all the spices and all the herbs in a jar. Blanch the squash: dip in boiling water for five to seven minutes, and then quickly transfer to cold water.

At the same time, prepare the marinade. Boil water and add salt to it. Transfer the squash from cold water to a jar and fill it to the top. Pour in boiling marinade. Cover with a lid and leave for five to seven minutes. Then drain the marinade and boil. Add vinegar and pour into a jar. Roll up the lid. Cool upside down. Store in a cool place.

Preserving squash with other vegetables

Just like salads, pickled squash can be combined with other vegetables for the winter. Here's a simple recipe.

In a three-liter jar, first put a gram of citric acid, two cloves, three bay leaves and five black peppercorns. Put two or three small cucumbers. We fill half the jar with the squash themselves. Then we add cherry and currant leaves. And put small pink tomatoes on top of the greens so that they fill the jar to the end. As a rule, three to five tomatoes are enough. We prepare the brine from a liter of water, salt (50 grams), sugar (30 grams) and at the end add vinegar (one tablespoon). Fill the jar and set it to sterilize for twenty-five minutes. Roll up the steamed lids.

Here's another recipe for pickling squash for the winter. Ingredients are per liter jar.

For the marinade you need water (400 ml), 20 grams of sugar and 20 grams of salt, and nine percent vinegar (50 ml).

The squash should be blanched in boiling water for about five minutes. Then they need to be cooled. Preparing the marinade: boil water to which salt and sugar have been added for about fifteen minutes and pour in vinegar. Place all the spices and all the herbs at the bottom of the jar. Then the squash. Pour in the marinade that has boiled. We set it to sterilize for twelve minutes. All that remains is to roll it up and turn it over. Marinated squash without sterilization is ready.

Here's another recipe for making pickled squash. This time we will prepare them with mint. Vegetables must be washed. Blanch in boiling water for five to seven minutes. Then transfer to ice water for four minutes.

At the same time, prepare the marinade. For this we will prepare per liter of water ten grams of salt, three grams of 70% vinegar, six horseradish leaves, a little celery, dill and fresh mint. Bay leaf and peppercorns - to taste. In order for the squash to marinate perfectly, you need to completely follow the recipe. And he says that the squash needs to be thoroughly washed and blanched, that is, kept in boiling water for five to seven minutes. Then transfer to very cold water for another four minutes.

Cut the greens and divide into three parts.

To prepare the marinade, you need to throw one part of the greens, pre-cut, into the water, add salt and pour in vinegar. Then boil the water. Place the second part of the greens in a jar. Throw in a bay leaf and peppercorns. Carefully fill the jar with squash. Place the remaining greens on top of the vegetables. Pour in the marinade and sterilize for ten to twenty minutes. The time depends on the volume of the can.

The closest relatives of squash are zucchini and pumpkin. You can prepare squash for the winter using the same recipes that have been tested on zucchini - success is guaranteed. But there are also some differences. For example, it is not advisable to wrap upturned cans after rolling; moreover, they should be cooled as quickly as possible (not in a draft!). Overheated squash becomes flabby and tasteless. If you are preparing an assorted salad, try to choose the smallest squash, placing them whole in jars - the preparation will look very elegant. In addition, cut squash loses much in taste.

Before canning, wash the squash thoroughly, paying particular attention to the ribbed edges. It is not necessary to remove the skin; the squash’s skin is tender. Using a sharp knife, cut off the “butt” and the place where the stem is attached, making circles with a diameter of no more than 2 cm. Before putting the squash in jars, be sure to blanch it in boiling water for 5-7 minutes, and then dip the squash in cold water to which ice has been added.

It is better to preserve small squash whole, while large ones can be used in preparing salads, snacks and even jam and compote. “Culinary Eden” shares with you some recipes for canning squash for the winter.

Pickled squash

Ingredients for a 1 liter jar:
600 g squash,
1 horseradish leaf
50 g dill,
1 bunch of parsley and celery,
2 bay leaves,
2 cloves of garlic,
1 pod of hot pepper,
spicy spices (cloves, black peppercorns, etc.) - to taste,
about 400 ml of marinade.

For the marinade:
400 ml water,
20 g sugar,
20 g salt,
50 ml 9% vinegar.

Preparation:
Blanch small squash in boiling water for 5 minutes, cool. Chop the greens quite coarsely. Prepare the marinade: boil water with salt and sugar, let simmer for 15 minutes, pour in vinegar. Place spices and herbs at the bottom of the jars, then place the squash tightly, pour boiling marinade over it and set to sterilize for 12 minutes. Roll it up and turn it over.

Salted squash

small squash,
small sweet pepper,
cloves of garlic,
3-5 small pink tomatoes,
2-3 small cucumbers,
cherry and currant leaves.

Spices:
1 g citric acid,
2 pcs. carnations,
3 bay leaves,
5 black peppercorns.
Brine:
1 liter of water,
50 g salt,
30 g sugar,
1 tbsp. 9% vinegar.

Preparation:
Place spices at the bottom of the jar and citric acid, cucumbers, then fill halfway with squash, pepper, garlic, currant and cherry leaves, place tomatoes on top. Boil the brine, pour over the vegetables and set to sterilize for 25 minutes.

You can salt squash both in barrels and in glass jars. Squash for pickling should have dense flesh and delicate skin, not overripe, with poorly developed seeds. Before salting, they need to be washed, pricked with a wooden toothpick in many places, and the tops cut off so that a circle with a diameter of 1-2 centimeters is formed. Place the prepared squash in rows, tightly one to the other, placing spicy herbs (horseradish, dill, celery, parsley, currant and cherry leaves) between them. Add spices (dill seeds, peppercorns, garlic). Prepare brine (60-80 g of salt per 1 liter of water) and pour into a container with squash. Store in a cool place.

Pickled squash

Ingredients:
1 kg of small squash,
10-15 black peppercorns,
4 bay leaves,
4 things. carnations,
4-5 cloves of garlic,
horseradish leaves,
dill umbrellas.

Marinade:
1 liter of water,
50 g salt,
25 g sugar,
1 tsp 70% vinegar.

Preparation:
Blanch the squash for 5 minutes in boiling water, then plunge into ice water. Boil the marinade. Place spices and squash in sterilized jars, pour hot marinade and roll up.

Canned squash

Ingredients for a 3-liter jar:
10 sprigs of parsley,
2 leaves of horseradish,
5-7 cherry leaves,
10 currant leaves,
1 head of garlic,
2 bay leaves,
5 peas of allspice,
6-7 black peppercorns.

For filling:
3 tbsp. salt,
1 tbsp. Sahara,
3 tbsp. 9% vinegar.

Preparation:
Place spices in the bottom of a 3-liter jar. Place small squash of approximately the same size tightly in a jar, pour boiling water over it and let stand for 10 minutes. Drain the water and add a new portion of boiling water. Let stand for another 5 minutes, drain the water into a saucepan, add salt and sugar, boil and pour over the squash. Add 3 tbsp to each jar. vinegar and roll up.

Marinated squash with mint

Ingredients for marinade:
1 liter of water,
10 g salt,
3 g 70% vinegar,
6 g horseradish leaves,
6 g celery greens,
10 g dill,
3 g fresh mint,
bay leaf, peppercorns - to taste.

Preparation:
Wash small squash, blanch in boiling water for 5-7 minutes, then plunge into ice water for 4 minutes. Place chopped herbs, salt and vinegar in the marinade water and boil. Place the greens at the bottom of the jars, add bay leaves and peppercorns and fill the jar with the prepared squash. Cover with herbs on top, pour in the marinade and set to sterilize for 10-20 minutes (depending on the capacity of the jars).

Assorted salad with squash in jelly

Ingredients for a 3-liter jar:
small squash, tomatoes, onion sets, gherkins,
1 tbsp. vegetable oil,
3-5 black peppercorns,
1 liter of water,
1 tbsp. salt,
2 tbsp. Sahara,
250 ml 9% vinegar,
3 tbsp. gelatin.

Preparation:
Wash the vegetables, dry them and place them in sterilized jars. Pour 3 tbsp into each jar. vegetable oil and add peppercorns. Soak gelatin in cold boiled water. Prepare the marinade: boil water with salt and sugar, let simmer for 3 minutes. Dilute gelatin with hot marinade, stir and add vinegar. Pour vegetables into jars, cover with lids and sterilize for 20 minutes. Roll up.

Assorted salad with squash

Ingredients:
3 kg squash,
500 g carrots,
500 g onions,
5-6 pcs. sweet pepper,
5-6 heads (not cloves!) of garlic,
2 tbsp. with a pile of salt,
1 stack Sahara,
1 stack 9% vinegar,
1 stack vegetable oil,
1 tbsp. ground black pepper,
2-3 pods of hot pepper,
1 packet of Korean carrot seasoning,
1 bunch of cilantro,
1 bunch of parsley,
1 bunch of dill.

Preparation:
Grate the squash and carrots on a Korean carrot grater, grate the onions and peppers into half rings. Grind the garlic using a press, chop the greens. Mix all ingredients and leave for 3 hours. Then stir again and fill sterilized jars with salad. Cover with lids and sterilize for 12 minutes. Roll it up and turn it over.

Squash stuffed in pumpkin. Cut small squash in half and remove the seed chamber. Prepare minced meat from parsnip roots, carrots, parsley, celery: finely chop, add chopped onion and simmer in vegetable oil. Add salt and mix. You can add a little greenery. Stuff the squash, place them in a cleaned hollow pumpkin and fill with brine (per 1 liter of water - 60 g of salt, 50 g of sugar). Place in a cool place.

Squash caviar

Ingredients:
4.5 kg squash,
1 kg carrots,
500 g onions,
500 g tomatoes,
500 g sweet pepper,
70 g tomato paste,
80 g sugar,
70 g salt,
70 g 9% vinegar,
vegetable oil.

Preparation:
Cut the prepared squash into strips and simmer in a deep saucepan for about an hour until the liquid evaporates. Meanwhile, fry the onions and carrots in vegetable oil until golden brown. After the squash is stewed, add carrots and onions, chopped peppers and tomatoes, salt and sugar and simmer, stirring, for about 45 minutes. Pour in the vinegar, stir and place in jars. Roll it up, turn it over, wrap it up.

Squash with cabbage

Ingredients for marinade:
2 liters of water,
3 stacks Sahara,
2 stacks 3% vinegar,
2 stacks vegetable oil,
4 tbsp. salt.

Preparation:
Peel white cabbage and squash, cut into slices and blanch in boiling water for 5 minutes, then immediately plunge into ice water. Place cabbage and squash in sterilized jars, pour hot marinade and cover with a plastic lid. Once cooled, store in the refrigerator.

Appetizer of squash and carrots

Ingredients:
3 kg squash,
500 g carrots,
500 g onions,
2 heads of garlic,
1 stack Sahara,
1 stack 7% vinegar,
1 stack vegetable oil,
3 tbsp. salt.

Preparation:
Grate the squash and carrots on a coarse grater, cut the onion into half rings. Pass the garlic through a press. Combine all ingredients, mix and leave for 2 hours. Then mix again and place in sterilized jars. Leave to sterilize for 50 minutes from the moment of boiling. Roll it up and turn it over.

Stewed squash appetizer

Ingredients:
1 kg squash (or a mixture of squash, zucchini and pumpkin),
500 g tomatoes,
200 g of greens and parsley roots,
200 g onions,
200 ml water,
vegetable oil, vinegar, salt - to taste.

Preparation:
Cut vegetables and roots into not too small pieces. Place in a bowl or deep pan, add water and simmer for about 40 minutes from the moment it boils. Pour in vegetable oil, salt, add vinegar and boil for another 5 minutes. Immediately place in sterilized jars and seal.

Squash salad with sweet peppers and tomatoes

Ingredients:
2 kg squash,
1 kg sweet pepper,
1 kg of tomatoes,
50 g garlic,
carnation,
cinnamon,
Bay leaf,
black and allspice peas,
cherry and currant leaves, 9% vinegar - to taste.

For filling:
1 liter of water,
35 g salt,
50 g sugar,
3 g citric acid.

Preparation:
Finely chop the squash and bell peppers, pass the garlic through a press, cut the tomatoes into slices. Place spices in sterilized jars, layer them with tomatoes, a mixture of squash, sweet peppers and garlic. Pour 1 tsp into each liter jar. vinegar and pour hot brine over the vegetables. Set to sterilize: 0.5-liter - 25 minutes, 1-liter - 30 minutes. Roll up.

Squash salad with garlic

Ingredients:
4 kg squash,
2 heads of garlic,
100 g salt,
100 g sugar,
100 g vegetable oil,
100 g 9% vinegar,
1 bunch of parsley.

Preparation:
Cut the young squash into thin slices, and also cut the garlic very thinly. Add chopped parsley, salt, sugar, vegetable oil, vinegar, mix and place in sterilized 0.5-liter jars. Let it sterilize for 20 minutes. Roll it up and turn it over.

Assorted vegetables with squash

Ingredients for a 3-liter jar:
½ squash,
1 onion,
4 cloves of garlic,
½ carrot
1 large thick-walled sweet pepper,
5-7 small cucumbers,
5-7 cherry tomatoes,
1 young zucchini,
10 black peppercorns,
2 bay leaves,
3 buds of cloves,
2 tbsp. salt,
4 tbsp. Sahara,
½ cup 5% vinegar.

Preparation:
Cut the squash into slices, carrots and zucchini into slices, cut the onion and sweet pepper into 4 pieces. Place spices and seasonings, sugar and salt at the bottom of sterilized jars, arrange assorted vegetables on top and pour boiling water over them. Let it sterilize for 15 minutes from the moment it boils. You can add cauliflower or broccoli florets to this salad, it will turn out very elegant.

Compote of squash and cherry plum

Ingredients for a 3-liter jar:
1 kg squash,
1 kg cherry plum,
2 stacks Sahara.

Preparation:
Place the peeled and chopped squash into 3-liter jars, filling them about halfway, and place the cherry plum on top in a third of the jar layer. Add sugar, pour boiling water and place the jars to sterilize for 20 minutes from the moment of boiling. Roll it up and turn it over.

Squash jam

Ingredients:
1 kg squash,
1 kg sugar,
500 ml water.

Preparation:
Wash the squash, cut it, remove the seeds and cut into large pieces. Soak them in cold water for 5 hours, then drain in a colander. Pass the dried squash through a meat grinder. Boil syrup from sugar and water, put squash in it, stir and cook until tender (that is, until a drop of syrup spreads over the surface of the plate).

Happy preparations!

Larisa Shuftaykina

You can pickle squash for the winter according to any recipes tested on the vegetable’s closest relatives - zucchini and pumpkin. If you are the happy owner of an excellent selection of ways to preserve your harvest, feel free to use them. I offer my own, tested more than once and received universal approval. Crispy, mushroom-flavored, squash is good in symbiosis with other vegetable crops. Hence there are so many different options for preparations with cucumbers, zucchini, tomatoes, and sweet peppers.

Secrets of delicious squash

The ideal size for the workpiece is up to 5 cm; larger ones are better divided in half.
Overripe squash becomes tough, I advise you to blanch or boil the vegetable a little. Then pour immediately cold water, if you do not perform this manipulation, the squash will become soft and will not crunch.
To marinate at the same time, select specimens of the same size.
Do not wrap the rolled up jars, otherwise the squash will become flabby and wrinkled. You won't be able to crunch it.

Classic pickled squash for the winter

The main task is to get crispy squash and a tasty marinade. This recipe meets all the requirements. Classic combination spices and seasonings will provide the taste and pleasant crunchiness of the vegetable.

Take:

Squash – 2 kg.
Water – 6 glasses.
Garlic – 6-8 cloves.
Peppercorns – 6-8 pcs.
Chili pepper – 1-2 pcs.
Vinegar 9% - 120 ml.
Salt – 100 gr.
Bay leaf, parsley sprigs, dill umbrellas, cherry leaves, horseradish root (leaf).

Step-by-step preparation:

Line the bottom of the jars with herbs, throw in pepper, garlic and bay leaf (leave a little dill for the top).
Boil the squash in lightly salted water for 5 minutes, then rinse with cold water.
Fill the jar with vegetables. Fold small specimens of squash entirely. Cut large ones in half.
Cook the marinade: add salt to cold water, let it boil, pour in vinegar.
Pour the marinade over the squash. Set it to sterilize. For a half liter jar, 10 minutes; for a liter jar, increase the time to 15.
Roll up the workpiece, cool, turning it over. Store in the pantry and cellar.

How to prepare squash for the winter? In addition to pickling, they are salted, fermented, and made into salads. Interested? Go to .

Marinated squash with zucchini and pepper

Squash makes great friends with other vegetables. Don't miss the opportunity to diversify the taste of winter preparations. After canning this recipe, you will get a salad if you chop the vegetables. Place the whole thing in a 3-liter jar and it will come out assorted, but in this case I advise you to take not too large specimens.

Take:

Squash – 500 gr.
Young zucchini – 500 gr.
Sweet pepper – 2 pcs.
Carrots – 2 pcs.
Garlic cloves – 4 pcs.
Onion – 2 pcs. (small heads).

For the marinade:

Water - liter.
Table vinegar – 70 ml.
Salt – 70 gr.
Sugar – 75 gr.
For seasonings, add dill, cherry leaves, bay leaves, peppercorns, and add hot pepper if desired.

How to pickle squash:

Decide to make the salad in small jars - cut the vegetables, but not finely - into large rings and circles. As an exception, you can leave tiny squash whole.
Place herbs and spices at the bottom of the jars. Next, add the vegetables in random order.
Cook the marinade: dilute sugar and salt in cold water, let it boil, add vinegar and fill the jar.
Sterilize the workpiece, depending on the volume of the jars, for 15-20 minutes. Keep refrigerated.

Recipe for pickled squash without sterilization

The recipe for pickling squash is designed for a 3-liter jar.

You will need:

Vegetable - how much will go into the jar.
Chile is a small specimen.
Garlic – 3 cloves.
Tarragon, parsley, dill, a piece of horseradish root.
Bay leaf – 2-3 pcs.

Per liter of marinade:

Water - liter.
Salt – 2 heaped spoons.
Vinegar 9% - 4 tablespoons.

How to marinate:

Wash and sterilize the jars in the oven.
Blanch the squash for five minutes and rinse with cold water.
Place all the greens, chopped garlic cloves and sliced chili peppers into the bottom of the jars.
Next, arrange the vegetable.
Make a brine by boiling water with salt.
Pour in and let the squash warm up for 10 minutes.
Return the brine to the pan, add vinegar and boil.
Return the marinade to the squash and roll up.
Let cool upside down. Examine the workpiece, roll it up if the marinade is leaking, and place it in winter storage.

Using this recipe, you can prepare a lot of squash at once. To do this, take a bucket or large pan. After a few days, you can try the preservation.

Marinated squash with cucumbers in jars

I have already mentioned the excellent compatibility of squash with other vegetables. Friendship with a cucumber is most successful.

For a 3 liter jar take:

Squash – 500 gr.
Cucumbers – 1.5 kg.
Vinegar, essence – 15 ml.
Sugar – 2 large spoons.
Garlic – 3-4 cloves.
Laurel – 3 pcs.
Salt – 3 b. spoons.
Black peppercorns – 5-6 pcs.
Water - liter.
Sprigs of dill.

Marinate:

Trim the ends of the cucumbers and soak for a couple of hours.
Without wasting time, boil the squash in boiling water for about five minutes, then pour over it with cold water.
Place in jars with herbs and spices at the bottom. Leave a couple of sprigs of dill on top.
Place the cucumbers first - make a row, placing them vertically. Next make a layer of squash. Cover with dill.
Make a brine without vinegar; how to prepare it is described above.
Fill the container and heat the vegetables for a quarter of an hour. Return the brine back to the pan. Pour in the preservative – vinegar, and pour in the vegetables again.
Roll up under an iron lid, cool upside down and store.

Crispy squash with peppers - a quick recipe

Here is the recipe instant cooking pickled squash. After half an hour you can enjoy a great snack. Delicious salad You can eat it right away, but if you sterilize the jars, then it is permissible to save the preparation for the winter.

Required:

Small squash – 6 pcs.
Bell pepper – 2 pcs.
Champignon mushrooms – 6 pcs.
Garlic - a couple of cloves.
Table vinegar - 4 large spoons.
Vegetable oil – 2 large spoons.
Dill, salt - to taste.

How to marinate:

Cut the pepper into strips and squash into slices. Chop the champignons in the same way.
Place everything in a jar, sprinkle with chopped dill.
Make a marinade from water, vinegar, oil and salt.
Fill the jar with marinade, cover and shake to distribute the marinade over the vegetables.
Wait 30 minutes, then take the first sample.
If you decide to roll it up for the winter, after filling the jars with marinade, leave them to sterilize for 10-15 minutes.

How to pickle squash in jars - video recipe for a delicious marinade

I suggest watching a video recipe for pickled squash for the winter. I have a request: share your trump options for blanks, I will be very grateful.